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Tuesday, September 19, 2006

Mangia Bene - Gelato's a Good Thing !

This post has nothing to do with art or history, but everything to do with Roma! If you happened to read my interview featured on TangoDiva.com, you'll know that when I'm in Rome I can often be seen prowling the streets in the deep of night, in search of il gelato perfetto. Giolitti, near the Pantheon, has long been my favorite gelateria, as it is for so many gelatophiles.

I've just come across a July 21st dispatch on WorldHum by Valerie Ng -- a fellow Giolitti fan -- on How to Find Good Gelato in Italy. I was delighted to learn from her article that, while ice cream as we know it has a butterfat content of as high as 30%, "gelato is typically made with milk, water or soy as a base, and it has a fat content of between 1% and 10%." Ng points out that besides being healthier than ice cream, gelato's lower fat content allows one to experience the flavor more clearly, without a blanket of saturated fat dulling the tastebuds.

It seems somehow counter-intuitive that a sweet treat that's lower in fat would actually be yummier! Ahh, but what good news for those of us who have always felt we should confine ourselves to a single scoop!

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